Vegetarian

Chocolate Chip/Raspberry Pancakes is for Breakfast.

Chocolate Chip/Raspberry Pancakes takes 10 minutes to prepare.

Chocolate Chip/Raspberry Pancakes takes 5 minutes to cook.

Chocolate Chip/Raspberry Pancakes makes 4 servings.

The ingredients for Chocolate Chip/Raspberry Pancakes are:

Ingredients:
Mix in the small blender:
1/4 cup almond milk
1 egg (any size is fine - if not a large just add enough water to make
1 Tablespoon grape seed oil

In a separate bowl mix:
1/2 cup almond meal
2 tablespoons raspberries
1/4 cup chopped walnuts
1 teaspoon cinnamon
1/8 teaspoon salt

Here is how you make Chocolate Chip/Raspberry Pancakes:

Mix the liquids and solids together gently and pour onto a heated and greased griddle. (I use about a teaspoon of coconut oil to a griddle heated to 375 degrees.)Make four pancakes with the batter and bury 3 chocolate chips into each pancake. When bubbles begin forming on the pancake (approximately 2 minutes), flip the pancake. Let the pancake cook for at least another minute or two before sliding it onto the serving plate. Top with a few raspberries and a couple chocolate chips for garnish. Serve with 1 tablespoon organic butter and 2 tablespoons sugar free syrup. Add two slices of no-nitrate (farm fresh is best if you can get it) bacon.Serving Size: 1 serving of 4 pancakesNumber of Servings: 4Recipe submitted by SparkPeople user ALEXSTUART.

The nutritional information for Chocolate Chip/Raspberry Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 157.4

• Total Fat: 14.8 g
• Cholesterol: 48.7 mg
• Sodium: 135.3 mg
• Total Carbs: 5.8 g
• Dietary Fiber: 1.4 g
• Protein: 2.7 g

The dietary needs meet for Chocolate Chip/Raspberry Pancakes is Low Carb